Oyster Stew
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 1 pint fresh oyster meat, plus their liquid, (2 cups)
- 2 tablespoons all-purpose flour
- 1½ teaspoons salt
- 1 teaspoon Worcestershire sauce
- dash hot pepper sauce
- 2 tablespoons water
- 1 quart milk, scalded, (4 cups)
- ¼ cup butter, melted
Instructions
- Drain the oysters, reserving their liquid. Pour liquid through a coffee filter. Place the oysters and the filtered liquid into a large saucepan or pot.
- In a bowl, mix together the flour, salt, Worcestershire sauce, hot sauce, and the 2 tablespoons of water to make a smooth paste.
- Stir the paste into the oysters. Place on low heat for 10 minutes, stirring gently, until the edges of the oysters curl.
- Pour in the scaled milk, stir, remove from heat and cover, let stand 15 minutes.
- Stir in the melted butter.
- Serve and enjoy.
Notes
Low cost per serving as I get fresh oyster meat from local fishermen, but oyster meat is also available at Tesco most times.
Variant: 1. Use 3 cups milk and 1 cup half and half cream, scalded, in place of the 4 cups of scalded milk.
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